Salt-water Chicken

Fill a large pot with water and bring to a rolling boil, adding enough salt so the water tastes noticeably briny (approximately 1 tablespoon salt per liter of water).

Place the cleaned roasting chicken into the boiling salted water, ensuring it is fully submerged.

Return the water to a boil, then reduce heat to a gentle simmer and cover the pot partially.

Simmer until the chicken is fully cooked, with the internal temperature reaching 165°F (74°C) at the thickest part of the thigh, approximately 60–70 minutes depending on chicken size.

Remove the cooked chicken from the pot using tongs and place on a cutting board to rest for 5 minutes before carving.

Drizzle sesame oil over the chicken pieces and serve hot or at room temperature.